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Roasted Zucchini with Sun-Dried Tomatoes & Basil
By Sandra Woodruff
Apr 27, 2006, 08:46
Yield: 5 servings
3 medium-large zucchini squash, halved lengthwise and sliced about 3/8-inch thick (to make 4 cups)
1 medium yellow onion, sliced into 1/2-inch thick wedges
3 tablespoons chopped sun-dried tomatoes packed in olive oil, drained (reserve the oil)
1 teaspoon dried basil
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1. Preheat the oven to 450 degrees F.
2. Coat a 9-by-13-inch pan with cooking spray and add the zucchini and
onions. Drizzle with 1 tablespoon of oil from the sun-dried tomatoes.
Sprinkle with the basil, salt, and pepper and toss to mix.
3. Bake uncovered for 10 minutes. Stir in the sun-dried tomatoes
and cook for about 5 minutes more, or until tender and nicely browned.
Serve hot.
Nutritional Facts (per 2/3-cup serving)
Calories: 56
Carbohydrates: 6 g
Fiber: 2 g
Fat: 3.5 g
Sat. Fat: 0.5 g
Cholesterol: 0 mg
Protein: 1.7 g
Sodium: 131 mg
Calcium: 27 mg
Potassium: 363 mg
GI rating: low
Diabetic exchanges: 1 vegetable, 1/2 fat
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